Exotic fusion food recipes

April 29, 2016

Meat balls in spicy tomato sauce served over penne

I was going through a recipe book which my friend gave it to me, when I noticed a Moroccan meat balls dish which looked so appetising. Moroccan dish is built on a tonne of chilli powder and cumin powder which I felt will be too overpowering for a pasta dish, so I started off preparing this dish adding and subtracting ingredients with the Moroccan inspiration in mind. And it paid off well ! the dish tasted so delicious that my family finished it all !

Normally when I prepare any new dish my family, all three of them, will point out to me what exactly is missing in the dish or what needs to be reduced, they call this a perfect pasta dish which I take it as the best compliment I can ever receive Try this pasta at home and I’m sure you will receive the same response

The meat balls are marinated in delicate balance of spices which makes this pasta a perfect one. As always, it is a no fuss recipe which you will find it easy to follow.

Preparation time : 25 mts

Cooking time : 20 mts

Serves :4

Ingredients :

200g lean mutton mince ( you can use any of your favourite meat or poultry )

Soak the bread slices in milk and start to measure the spices for the mince. At the same time add a cup of pasta into boiling water with some salt, cook for ~ 8 mts. Drain and reserve some pasta water for later use. Mix all the spices in to mince along with the bread slices which is torn into small pieces.

Make small balls out of the minces mutton and keep it aside coved with a lid or a wet towel.

Ingredients for the sauce:

1 red onion chopped

2 cloves of garlic chopped

2 large tomatoes chopped

2 plants of coriander leaves

1/4 tsp chilli flakes

1/2 tsp chilli powder

1/4 tsp cumin powder

1/8 tsp of garam masla powder / five spice powder

5 almonds crushed ( I’ve only crushed them since we like the crunchy texture to bite on to some thing, but you can always soak it in hot water, remove skin and grind it to paste and add to get a smooth creamy texture to the sauce.)

2 table spoon oil

In a medium size pan add 1 table spoon of oil and heat it up. When the oil is heated, keep the fire to medium -low and add the meat ball and fry on all sides.

When the meat balls are sealed and turned brown take it out of the pan and keep it aside. At this stage it is completely normal if the meat balls are not cooked through. It will continue cooking in the gravy later on .

In the same pan add the remaining 1 table spoon oil and add chopped garlic on one side and chopped onion on the other side.

Saute both separately and when it starts to soften combine and stir it further.

Add in the chopped tomatoes and a pinch of salt to cook the tomatoes faster.

Add in the powdered spices for the gravy along with the stem of the coriander leaves. It needs a bit of cooking to make it soft.

Add in the crushed almonds too .

Transfer the meat balls to the pan along with any juices released and cook for anoter 10 mts till the meat balls are cooked through.

If more liquid is needed add the reserved pasta water in small quantities till the sauce is thick to your liking.

Crack few eggs on top of the sauce, sprinkle a pinch of salt and pepper over the eggs, reduce the fire and cook it covered for less than a minute to get a runny yoke.

When the eggs are done to your preference plate the cooked pasta and slowly add the egg along with the sauce and some more meat balls for extra love!

200g lean mutton mince ( you can use any of your favourite meat or poultry )

2 slices of bread soaked in 4 tables spoons of milk

½ tsp chilli flakes

⅛ tsp turmeric powder

½ tsp chilli powder ( optional )

¼ tsp cumin powder

¼ tsp coriander powder

½ tsp meat masala powder

a pinch of asafoetida ( it really helps in digestion )

¼ tsp salt

Soak the bread slices in milk and start to measure the spices for the mince.

At the same time add a cup of pasta into boiling water with some salt, cook for ~ 8 mts. Drain and reserve some pasta water for later use.

Mix all the spices in to mince along with the bread slices which is torn into small pieces.

Make small balls out of the minces mutton and keep it aside coved with a lid or a wet towel.

For the sauce :

1 red onion chopped

2 cloves of garlic chopped

2 large tomatoes chopped

2 plants of coriander leaves

¼ tsp chilli flakes

½ tsp chilli powder

¼ tsp cumin powder

⅛ tsp of garam masla powder / five spice powder

5 almonds crushed ( I've only crushed them since we like the crunchy texture to bite on to some thing, but you can always soak it in hot water, remove skin and grind it to paste and add to get a smooth creamy texture to the sauce.)

2 table spoon oil

Instructions

In a medium size pan add 1 table spoon of oil and heat it up. When the oil is heated, keep the fire to medium -low and add the meat ball and fry on all sides.

When the meat balls are sealed and turned brown take it out of the pan and keep it aside. At this stage it is completely normal if the meat balls are not cooked through. It will continue cooking in the gravy later on .

In the same pan add the remaining 1 table spoon oil and add chopped garlic on one side and chopped onion on the other side.

Saute both separately and when it starts to soften combine and stir it further.

Add in the chopped tomatoes and a pinch of salt to cook the tomatoes faster.

Add in the powdered spices for the gravy along with the stem of the coriander leaves. It needs a bit of cooking to make it soft.

Add in the crushed almonds too .

Transfer the meat balls to the pan along with any juices released and cook for anoter 10 mts till the meat balls are cooked through.

If more liquid is needed add the reserved pasta water in small quantities till the sauce is thick to your liking.

Crack few eggs on top of the sauce and reduce the fire and cook it covered less than a minute to get a running yoke.

When the eggs are done to your preference plate the cooked pasta and slowly add the egg along with the sauce and some more meat balls for extra love!